Argentinian Italian-style Milanesa a la Napolitana (Fried Steak)

Milanesa a la Napolitana

Milanesas a la Napolitana is an Argentine classic and is very popular in Argentine bistros, where it is on almost every menu. And it may sound a bit strange as the name reminds me of Italy, but there is a very good reason for that.

Did you know that at the end of the 19th century and at the beginning of the 20th century there was a super emigration of Italians? There was a lot of unemployment and disease at that time, and the Italians sought their happiness in other countries.

A large population of Italians settled in Argentina. And that is reflected in Argentine cuisine, where many Italian influences can be found.

And this recipe probably reminds you of an Austrian wiener schnitzel or Cotoletta Alla Bolognese. But they aren’t the same. They are all crispy and fried in much oil.

But the Wiener schnitzel has no topping (but is served with lemon wedges) and the second (Cotoletta alla bolognese) is made with Parmesan instead of Mozzarella and uses no tomato in its preparation. 

What do you need for a Agentinian Italian Style Fried Steak

For the preparation of these Milanesa a la Napolitana you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):

• Tenderloin - Also called beef tenderloin, it is the most tender piece of beef. You can replace it with roast beef, sirloin steak, top round steak, or diamond (tenderloin) fillet. Slice it in a thin steak. If it's too thick, wrap it in plastic foil and flatten the meat with a meat hammer (or rolling pin). Before cooking, let the tenderloin come to room temperature for 15 minutes. This way it cooks evenly inside and out.
• Ham - Deli ham (from the charcuterie section) was chosen in this recipe because it has a lot of flavor.
• Breadcrumbs, egg and flour - These three are used to bread the tenderloin and give it its crispy crust.
• Parmesan cheese - When mixed with the breadcrumbs, it will melt into the crispy crust when baked. The cheese becomes crunchy and gives a delicious taste.
• Garlic powder, salt, and pepper - Adds flavor to the meat.
• Mozzarella - In this recipe, the Mozzarella is melted under the grill, making it completely soft and au gratin. The cheese mixes with the tomato and oregano. The best and authentic Mozzarella is the buffalo mozzarella. So that's really recommended. But if you can't gain it, you can also use cow's milk Mozzarella.
• Tomatoes - The slightly sweet juicy tomato is fresh and juicy. You only need very little tomato for this dish, but it is really a seasoning. So try to select the tastiest tomato for this.
• Oregano - This Italian seasoning gives a delicious twist to the melted cheese-tomato combination.

Preparation of an Argentinian Schnitzel (Italian style)

You can find a recipe that you can easily print at the bottom of the blog.

1. Use two shallow bowls. In the first bowl, mix the eggs, salt and black pepper. In the second bowl, stir together the bread crumbs, Parmesan cheese and garlic powder.
2. First dip the tenderloin in the egg mixture.
3. Then dip the steak in the spiced breadcrumbs.
4. Heat sunflower oil in the pan and fry the tenderloin for 3 minutes on medium heat or medium-high heat on both sides until golden brown (it is then medium baked). If you prefer raw, fry it for 2 ½ minutes. For well done, fry for 4 ½ minutes. Take them out of the skillet with kitchen tongs and drain the meat on a paper towel to get rid of excess oil.
5. Place the tenderloin on a baking sheet lined with baking paper. Place a slice of ham on top.
6. Put the chopped tomatoes and a slice of mozzarella on top. Sprinkle with the oregano. Place the Milanesa under the grill until the mozzarella has melted and put on a large plate. Serve immediately.